December 26, 2010


9 inch baked pastry shell, cooled
1 3/4 c. milk
1 env. unflavored gelatin
2/3 c. granulated sugar
6 tbsp. cocoa
1 tbsp. light corn syrup
2 tbsp. butter
3/4 tsp. vanilla
1 c. heavy cream

Prepare pie shell; set aside. Pour 1 cup milk into saucepan. Sprinkle gelatin over milk and let stand 5 minutes to soften gelatin.Combine sugar and cocoa. add to mixture in saucepan. Add corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add butter, stirring until melted.

Blend in remaining milk and vanilla. Pour into large bowl. Cool to room temperature. Chill until almost set.
Whip cream until stiff. Whip chocolate gelatin on low speed until smooth. Blend half the whipped cream into chocolate on low speed just until smooth. Pour into pie shell. Chill until set. Top with remaining whipped cream.


3 lbs. beef stew, cut in 1" cubes
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. paprika
1 lg. onion, peeled, chopped
1 clove garlic, peeled, minced
1 (8 oz.) can tomato sauce with mushrooms
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
Juice from 1 lemon (lg.)
1 c. beef stock or water
1 tbsp. butter, room temp.
1 tbsp. flour
Hot cooked flat noodles or rice

Blot meat cubes dry, dredge with flour mixed with salt and pepper, press into cubes, shake off excess. Heat oil in large skillet or slow cooking pot with browning unit. Brown meat cubes, a few at a time, in the hot oil. Drain off excess fat.

Sprinkle meat in slow cooking pot with paprika, stirring and turning cubes to season evenly. Add onions and garlic. Combine tomato sauce, brown sugar, mustard, lemon juice and beef stock or water. Blend, pour over meat cubes. Cover and cook on low 6 to 8 hours or until meat is tender.

Knead butter with flour to make a paste. Add to sauce. Cook on high 10 to 15 minutes or until thickened. Serve over noodles or rice. Makes 6 servings.